Roasted Vegetable Whole Wheat Pizza

Slice-by-slice, this homemade pizza will disappear before your eyes. Made on a simple whole wheat crust, you can pile it high with your favorite roasted veggies!

I’m writing this post with a mug of hot cocoa on my desk, a cozy blanket on my legs, and I’m considering putting on some gloves as I type. It’s 5 degrees F here in Baltimore with a windchill of -10. Eight inches of fresh powder on the ground and not a warm day in sight.

Whole wheat pizza crust is known to be tough, dense, and flavorless. Nothing at all like fluffy, chewy, soft, and crispy white pizza crust that we all know and love.

Today I’m changing that! I spent about 2 weeks testing for a lip-smackin’ whole wheat pizza crust recipe. A little more flour, a little less oil, more yeast, less salt, you know the deal. Yes, we’ve been eating a lot of pizza here lately.

I’m beyond excited to share a whole wheat pizza crust recipe with you today that is not only good, but stacks up to its soft white counterpart. If you’re looking to add some whole grain goodness to your pizza night, this recipe will take you there.

So how can you make it? In an effort to keep this roasted veggie pizza post a little shorter, I put together a little how-to page for you to bookmark. Step-by-step photos to help you get that knock-your-socks-off whole wheat pizza crust.

Adding a touch of honey. Honey whole wheat pretzel twists are my snack of choice, so if you like them too – you’ll love this crust.

Using whole wheat flour.

One thing that is incredibly important for your crust? Use good quality yeast! I always use Red Star Platinum. I have the best results in my crust when I use their platinum line. Though I am being compensated for sponsoring Red Star Yeast, please know that I’ve been an avid user ever since I began to bake with yeast. Their Platinum line is fantastic; its careful formula strengthens your dough and makes making working with yeast simple. I use only enough yeast to get the job done; I don’t like pizza dough to taste “yeasty.” 1 Tablespoon of yeast is what you need for this whole wheat pizza crust.

Let’s talk toppings.

The beauty of this roasted veggie pizza is that you have complete control over what goes on it. Do you like roasted zucchini? Add some! Don’t like mushrooms? Leave them out. Have a green pepper to use up? Throw it on top. You get the idea.

When my friend Erin came over the other night, we had a fantastic roasted red pepper + artichoke + mushroom pizza from Trader Joes. And those flavors are exactly what inspired today’s homemade version. I added some roasted eggplant, caramelized onions, cheese, and pizza sauce for good measure. Yup, this pizza has the works!

I roasted the vegetables and caramelized the onions/mushrooms while the pizza dough was rising (step 3 – 5). Multitasking – great way to save time!

It’s important to cook/roast the veggies before putting on the pizza because the actual pizza will only bake for about 15 minutes. And that’s not long enough to really produce that smoky, sweet flavor that oven roasting gives to vegetables.

Once the pizza dough has finished rising and resting (as instructed in step 7), roll out into a circle, top with olive oil (to prevent a soggy crust) some pizza sauce, cheese, and the roasted veggies. I simply used mozzarella cheese because that’s what we had.

Feel feel to use gorgonzola, feta, or some creamy goat cheese instead. The world of cheese is your oyster… or something like that. Pile the olive oil-brushed, uncooked pizza crust high with veggies:

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Roasted Vegetable Whole Wheat Pizza

Yield:one 12-inch pizza

Prep Time:2 hours

Total Time:2 hours, 15 minutes

A simple recipe for roasted vegetable pizza on top of my favorite whole wheat homemade pizza crust. Makes one 12-inch pizza or you can make two pizzas from my entire crust recipe and double the toppings listed below.

Directions:

While the dough is rising, prepare your roasted/caramelized vegetables. Preheat oven to 375F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Arrange the eggplant slices, red pepper slices, and artichoke hearts on the baking sheet. Drizzle the veggies lightly with olive oil. Place in the oven and roast until they are browned to your liking, about 20 minutes.

While the veggies are roasting, drizzle 1 teaspoon of olive oil into a large skillet over low-medium heat. Add the onion and mushrooms and cook for 10 minutes, stirring frequently, to slightly caramelize to your liking. I kept mine on the stove for 15 minutes.

Remove roasted veggies from the oven and caramelized onions/mushrooms from the stove. Set them all aside.

Proceed with step 6 through step 10 of the pizza crust (including preheating oven to 475F). Top the crust with pizza sauce, then the shredded mozzarella, then all of your roasted vegetables. Bake for 15 minutes. I baked mine for 16 minutes. For the last minute, I move the oven rack to the top rack to really brown the edges. That's optional.

Sprinkle hot pizza with grated parmesan cheese. Slice and serve immediately. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices may be frozen up to 1 month.

Is it so weird that when I saw this I thought this pizza just looked gorgeous! Not to mention delicious as well but honestly this looks like such a colorful, beautiful pizza lol!
I just recently made whole wheat pizza rolls with burrata cheese and I’m now on a huge pizza kick. I added honey to my whole wheat crust as well which I found to add great flavor and the dough came out crispy and fluffy…so delicious!
When I traveled through Italy I always ordered the veggie pizza because I’m a die hard eggplant fan and LOVE lots of toppings!
I’m definitely going to try out your whole wheat crust recipe for my next pizza adventure and all these delicious roasted vegetables! 🙂

You’re a gal after my own heart. I love burrata. And eggplant! And have also traveled through Italy – twice! Am dying to go back, just for the authentic pasta and pizza served up. Let me know if you try this crust Selena!

I love this, Sally! I am CRAZY about sundried or roasted tomatoes, and caramelized onions, and roasted red peppers, and mushrooms…and pizza sauce! So those would be my ingredients of choice :). I am a vegetarian and somewhat vegan, and it drives me crazy when people act like vegetables aren’t ‘real’ food…thanks for showing that they are delicious and beautiful, not just healthy ‘rabbit food’ ;). I’m loving your savory recipes!

Thanks Caley! I had no idea you didn’t eat meat. Why would I? I usually just post dessert recipes! I typically do not eat much meat either, so I love roasted veggies on my pizza. They’re quite satisfying! I need to make my own veggie burgers one day. Love them.

Hi Sally,
I baked these for dinner tonight. I have to give to you for churning out such yummy yet healthy recipes. I had tried another recipe(of another blog) and it turned out a disaster.But this was totally delicious with really puffed up and soft whole wheat base with a hidden kind of honey taste and the roasted veggies just added more taste to it. Instead of caramalizing the onion I roasted it too.Thanks for the recipe.

Ami, I’m so glad that you loved this pizza! Thank you for reporting back. I love hearing about others making my recipes, but the healthier savory recipes mean the most because I’m trying to post more and more of them on my website.

Hi Sally, I’ve made this pizza before and it’s turned out AMAZING. I plan to make it again on Saturday morning, but I want to make the dough the previous night to save time. Can I make it and then only refrigerate, not freeze, before baking the next morning? Because I won’t have 12 hours to thaw it, would just chilling be enough to preserve it?

Do you have a favorite brand of whole wheat flour? Just wondering because I am currently using a flour that has resulted in sort of tough bread and I thought you might have a better recommendation. Thanks! Can’t wait to bake some of your pizza dough.

i made this pizza last week and it was amazing . I used the rest of the pizza dough tonight and the dough was more incredible. I wish I would have known that whole wheat pizza dough was this amazing !!!!

Hi Sally! All the recipes I have tried by you are amazing and my family agrees! I want to try the whole wheat pizza dough, but am wondering if instead of regular whole wheat flour if I can use white whole wheat flour? Thank you Sally!

Made the pizza over the weekend. The outcome was stunning! My daughter loved it. Whole wheat base was awesome. Your instructions are detailed and the pictures are really useful. Thanks so much for sharing the recipe. It’s a healthier and wholesome option for an enjoyable family meal.

Have you tried freezing the dough? And if so, do you thaw it and let it rise or let it rise then freeze? I am curious to how well it stands up to freezing. If I am going through the trouble to make pizza dough, I’m making a large batch!

love the whole wheat crust! First time I made it tonight (I’ve made your other pizza crust a handful of times) and can honestly say it’s better than the other, two thumbs up when healthier tastes better! 🙂

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally